Czech Cabbage Soup

2012-09-25
cabbagetech
  • Servings : 12
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

Ingredients

  • 2 lb. beef soup bones
  • 2 lb. beef short ribs
  • 1 cup onion, chopped
  • 3 carrots, peeled and chopped
  • 1 bay leaf
  • 1 tsp. dried thyme
  • 1/2 tsp. paprika
  • 8 cups water
  • 8 cups (l head) cabbage; chopped
  • 2 cans (1 lb. ea.) tomatoes, undrained
  • 1/2 tsp. Tabasco sauce, or to taste

Method

Step 1

/4 cup fresh parsley, chopped 3 TB lemon juice 3 TB sugar 1 can (1 lb.) sauerkraut, drained

Step 2

Place beef bones, onion, carrots, garlic and bay leaf in roasting pan. Top with short ribs; sprinkle with thyme and paprika. Roast, uncovered, in 450 degree F., oven for 20-30 minutes or until meat is brown.

Step 3

Transfer meat and vegetables into large kettle. Using a small amount of water, scrape browned meat bits from roasting pan into kettle. Add water, cabbage, tomatoes, salt and Tabasco. Bring to boil. Cover; simmer 1-1/2 hours. Skim off fat. Add parsley, lemon juice, sugar and sauerkraut. Cook, uncovered, for 1 hour. Remove bones and short ribs from kettle. Cool slightly; remove meat from bones. Cut meat into cubes; return to kettle. Cook 5 minutes longer.

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